National Frozen Custard Day Is Coming!

Mark your calendars because August 8 is National Frozen Custard Day. Frozen custard is similar to ice cream with an almost identical taste, but the process of making these desserts differs.

Frozen custard originated in Coney Island, NY created by Archie and Elton Kohr in 1919. They discovered that with the addition of egg yolks to ice cream, a smoother, creamier texture formed and the dessert would not melt as quickly. The Kohrs brothers sold 18,460 cones of this delicious new treat in just their first weekend!

Now, what exactly is the difference between frozen custard and ice cream? According to the FDA, frozen custard must contain 10 percent butterfat and 1.4 percent of egg yolk solids to qualify as custard. Even with a greater amount of egg yolk, custard contains less fat and sugar than ice cream. Custard also has less overrun, or percentage of air, than ice cream. With less air pumped into the mixture, fewer ice crystals form which results in the custard’s thick consistency. While ice cream can contain up to 100 percent overrun to double the volume of the finished product, frozen custard only contains 15-30 percent.

Khor’s Frozen Custard still exists throughout New Jersey, but unfortunately frozen custard is difficult to find in Queens. However, custard is a popular item on Shake Shack’s menu and one is scheduled to open in Queens Center Mall in 2016. Satisfy your craving once Shake Shack opens and compare whether ice cream or frozen custard fulfills your sweet tooth!